For the green curry paste: Pulse the chiles, garlic, lemongrass, lime leaves, ginger and shallots in a food processor. Slowly add 1/4 cup water until the mixture turns into a paste.
For the scallops: Heat 1 tablespoon of the oil in a large skillet over medium heat. Saute the onions, green peppers and red peppers until softened, about 5 minutes. Remove the vegetables and set aside. Bring the skillet back to medium-high heat. Add 3 tablespoons of the green curry paste and cook, for about 1 minute. Pour in the broth and coconut milk and sprinkle with salt. Return the vegetables to the pan and simmer, stirring occasionally, about 15 minutes.
Meanwhile in another skillet, heat the remaining 2 tablespoons oil over high heat. Remove the small side-muscles from the scallops, rinse with cold water and thoroughly pat dry. Sprinkle both sides of the scallops with salt and black pepper. Once the pan is almost smoking, add the scallops one at a time, making sure they are not touching. Sear until translucent in the center and have a golden-brown crust, about 1 minute 30 seconds per side.
To serve, place the rice in the bottom of a bowl. Top with the scallops and ladle the vegetables in curry sauce over the rice. Garnish with the basil and cilantro leaves and lime wedges.